The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (81 - 90)

• 

  0.01 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 150
• 

  0.06 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 25
• 

  0.04 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 37.5
• 

  0.08 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 18.8
• 

  0.38 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 3.9
• 

  0.05 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 30
• 

  0.05 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 30
• 

  0.26 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 5.8
• 

  0.05 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 30
• 

  0.04 mg

  (per 50 g edible portion)

  Edamame (raw)
  × 37.5